Not only is this salad delicious and refreshing, it is a detoxifying salad, too. The finely chopped vegetables make this salad amazingly palatable. Everything has the same crunch and texture, and it’s also easy to digest. Your pancreas does not have to work nearly as hard when your body digests this salad. The other great thing is you can make a large bowl and it will keep for a few days. It’s a great salad to make at least once a week, and have several times a week. You don’t have to measure anything, just adjust to taste, or use what you have on hand. You can easily double the ingredients. The ingredients below will make several bowls of salad. Ingredients 1/2 head of cauliflower 1/2 head of broccoli 2-3 kale leaves 2 mashed cloves of garlic 1/4 cup sliced roasted almonds 1/3 cup Rickland Orchards Salad Topper 1 teaspoon minced ginger salt & pepper to taste 1/4 cup extra virgin olive oil juice of one large lemon 2 TB honey or maple syrup 1 TB dijon Mustard Finely chop Kale, broccoli, cauliflower & garlic. In a small mason jar add ginger, salt, pepper, olive oil, lemon juice, honey, and mustard. Stir, then tighten lid and shake well to emulsify. The beauty of this dressing is you can adjust to taste. Give it a taste and see how you like it. Rickland Salad topper is the perfect blend of fruits and nuts. You can easily buy the fruit and nuts separately, but I use Rickland because it’s so good and easy. Rickland Salad Topper contains: Cranberries, Sunflower Seeds, Pumpkin...

There are a few keys to great tasting iced tea. I absolutely love good tea, and I find bad tea served in a restaurant such a disappointment. A woman I know who owned a successful Cajun restaurant in Southeast Texas told me serving good tea was an important part of the restaurant’s success. I believe she was right. Now, for the key to great tasting tea: Good, pure water Good ice Good tea My secret tea blend is 1001 Nights tea from the Ceylon Tea Company. A few years ago I discovered this delicious tea, and I buy it by the case. I use one to two bags along with a family sized tea bag of regular black tea. Red Diamond, a southern tea, is my preferred brand of black tea. I think it’s smooth and makes delicious tea. 1001 Nights Tea The Original Ceylon Tea Company’s 1001 Nights, is a mystical blend of pure, high mountain-grown tea from Ceylon and fragrant flowers & fruit flavors that is sure to bring countless nights of romance and intrigue. Like the fabled Scheherazade herself, 1001 Nights is becoming a legend in its own time. It is SUBLIME! When you mix it with regular tea, there is no overwhelming flavor like you get with many flavored teas. Every time I serve this tea to guests, they keep coming back for more. It is truly delicious. The tea is a blend of premium green & black teas, with cut blossoms of roses, orange blossoms, & sun flowers. It is then rinsed in the sweet liquor of red, ripe strawberries. How To Make...

Beyond Delicious Ice Cream Recipe Made With Kitchenaid Attachment Adapted from David Lebovitz’s The Perfect Scoop Ingredients 1 cup (250ml) whole milk 3/4 cup (150g) sugar 2 cups (500ml) heavy cream 6 large egg yolks * 1 teaspoon pure vanilla extract 5 oz finely chopped chocolate (I used Lindt’s A Touch of Sea Salt Bar) Directions Heat the milk, salt, and sugar in a saucepan. Then cool to room temperature. You can cool by using your sink to set pan in ice bath. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. You are supposed to strain the custard into the heavy cream, but I just poured it in there and it was fine. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. While the ice-cream is churning, add the chocolate. You can melt it and add at this point if you prefer it this way vs. chipped chocolate. * The custard appears a little more golden due to all the grasshoppers my free range French Maran chickens eat. Our egg yolks are bright gold colored, not pale like store bought eggs. Serve Homemade Ice Cream To Your Guests There’s something special about homemade ice cream, and the Kitchenaid attachment makes...

Kitchenaid Ice Cream Maker Attachment Is A Quick Way To Serve Homemade Ice Cream This recipe for homemade buttered pecan ice cream is easy to make. Don’t let pulling out the double boiler and thermometer discourage you. There’s really nothing to it. Although it is not as rich as some of the ice cream recipes that have more eggs, I think it’s just right. Not too sweet, and not too rich, yet it’s still soft and creamy. You could add another egg or two if you prefer a custard style ice cream. Ingredients: 1 cup packed light brown sugar ½ cup water 1/8 teaspoon salt 2 large eggs 2 tablespoons unsalted butter 1 cup whole milk 1 teaspoon vanilla extract 1 cup heavy cream 1 cup chopped toasted pecans Directions: 1. Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to dissolve the sugar. Boil the syrup for 2 minutes. 2. Meanwhile, beat the eggs together in a medium bowl. Slowly beat in the syrup. 3. Cook in a double boiler over, not in, boiling water, stirring constantly, until the mixture reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Add the unsalted butter and stir until melted. Strain into a medium bowl and refrigerate until cold. 4. Add the whole milk and vanilla extract and mix well to combine. 5. Beat the heavy cream until soft peaks form. Fold it into the egg mixture. 6. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Fold in the chopped pecans before...